Creamy Wild Rice Soup

Swan Valley Tammi's Note:

This is an awesome, filling soup from Taste of Home's Quick Cooking magazine a few years back. You can dress it up for company or serve it simple any time. The odd combination of ingredients is what caught my eye the first time. I've modified the original recipe to thin the soup a little and stretch it out more. Freezes well.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 4 cups water
• ½ teaspoon salt
• ½ cup wild rice , uncooked
• 3 tablespoons green onions , chopped
• ¼ cup carrot , shredded
• 3 tablespoons pecans or 3 tablespoons walnuts , chopped
• 6 tablespoons margarine or 6 tablespoons butter
• 1⁄3; cup all-purpose flour
• 5 cups chicken broth
• ½ cup cooked ham or ½ cup bacon , diced
• ¼ teaspoon pepper
• 1 cup milk

Directions:

1. In a large saucepan, bring water and salt to boil. Add rice. Reduce heat; cover and simmer for 45-60 minutes or until tender.
2. Remove from heat. Let stand for 10 minutes; drain and set aside.
3. In a soup kettle or Dutch oven, saute the onions, carrot, and walnuts in margarine for 1-2 minutes.
4. Stir in flour until blended.
5. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
6. Add the ham, pepper, and wild rice. Cover and simmer for 5 minutes.
7. Reduce heat. Add milk and heat through (but DO NOT boil!). Garnish with green onion strips if desired.